Study Guide

Learning outcomes

Learning Objectives
The aim of the course is to give students the current information on the field of food, beverage and service product design. The students understand entrepreneurship and its responsibilities in the business. He will learn to make responsible decisions, taking into account the views of the management company's product range and its profitable and high-quality supply of channels. He understands the importance of the aesthetic in product design in the production of the products and the customer service the whole insightful.

Implementation and methods of teaching

Classroom lessons, project work in GastroBar Saimaa, workshops, visiting experts.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa´s Pop Up Restaurants.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

1.Restaurant concept and product range
2.Beverage and food product design - the basic criterias
3.How food and beverage product are combined effectively
4.Main sensory characteristics of food and beverage products & sensory evaluation of foods and drinks
5.Study case; how to create a pop-up restaurant

Additional information for students: previous knowledge etc.

Restaurant Functions

Assessment criteria

Continuous evaluation on scale 0-5

Assessment scale

1-5

Assessment criteria: level 1 (assessment scale 1–5)

Knows key management concepts and processes in the field

Is able to use proper key concepts

Understands the significance of cooperation and identifies companies operating in the field

Assessment criteria: level 3 (assessment scale 1–5)

Is able to apply key management concepts and methods

Identifies the development and trends of the operating environment

Is able to give reasons for their actions, and compare and analyse them

Understands the opportunities of cooperation and is able to utilise them

Assessment criteria: level 5 (assessment scale 1–5)

Is able to analyze and develop management in various operating environments

Is able to evaluate different strategic choices in management and to present development proposals

Is able to evaluate different management methods and practices

Is able to give reasons for the operations of a company or organisation on the basis of research information

works independently, systematically, creatively and actively and is able to take initiative

Understands the significance of networks

Learning outcomes

Learning Objectives
The aim of the course is to give students the current information on the field of food, beverage and service product design. The students understand entrepreneurship and its responsibilities in the business. He will learn to make responsible decisions, taking into account the views of the management company's product range and its profitable and high-quality supply of channels. He understands the importance of the aesthetic in product design in the production of the products and the customer service the whole insightful.

Implementation and methods of teaching

Classroom lessons, project work in GastroBar Saimaa, workshops, visiting experts.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa´s Pop Up Restaurants.

Exam retakes

Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

1.Restaurant concept and product range
2.Beverage and food product design - the basic criterias
3.How food and beverage product are combined effectively
4.Main sensory characteristics of food and beverage products & sensory evaluation of foods and drinks
5.Study case; how to create a pop-up restaurant

Additional information for students: previous knowledge etc.

Restaurant Functions

Assessment criteria

Continuous evaluation on scale 0-5

Assessment scale

1-5

Assessment criteria: level 1 (assessment scale 1–5)

Knows key management concepts and processes in the field

Is able to use proper key concepts

Understands the significance of cooperation and identifies companies operating in the field

Assessment criteria: level 3 (assessment scale 1–5)

Is able to apply key management concepts and methods

Identifies the development and trends of the operating environment

Is able to give reasons for their actions, and compare and analyse them

Understands the opportunities of cooperation and is able to utilise them

Assessment criteria: level 5 (assessment scale 1–5)

Is able to analyze and develop management in various operating environments

Is able to evaluate different strategic choices in management and to present development proposals

Is able to evaluate different management methods and practices

Is able to give reasons for the operations of a company or organisation on the basis of research information

works independently, systematically, creatively and actively and is able to take initiative

Understands the significance of networks